Diwali’s here! Well, almost. Of course, it’s the season of lights, joy and everything happy. Okay, quick reality check, it’s also the season when you unintentionally end up putting on weight. Tell me, who can resist all those yummy goodies? I know, I know it’s hard to say no to all that deliciousness and if you don’t indulge during a festival, then when will you? I feel you.
So if you’re planning to make some goodies at home or doing the whole edible gifting thing this year, then I have a suggestion – why not add a little bit of goodness into all of that? Now, what I mean is that, in whatever that you are making, ensure that there’s something healthy in that. Making traditional mithai? See if you can substitute refined flour with some of the nutrient-rich options like millet flours. Going in for something more global? Add a spoonful of flaxseed powder into it. Savouries? You can do any of the above or even go in for a baked/steamed version of the original. Trust me, you’ll be thankful when all the festivities end.
Cookies are not my most favourite thing to bake. I really need to make an effort to put them together. So when I was in the mood to bake them, I wanted to bake something that would be delcious minus the guilt. So after some trial and error I came up with this recipe for Millet Rocky Road Cookies. These cookies are named so because they’re full of a lot of things – millets, nuts, seeds, chocolate and a whole lot more. I made them thin because I wanted to crisp them up. My gosh! These were so delicious; polished off at home and work both!
Millet & oat Rocky Road Cookies
1/4 cup whole wheat flour
1/4 cup wheat bran
1/2 cup of oats
1/4 cup each of ragi (finger millet) and bajra (pearl millet) flour
1/2 cup of white, unsalted butter
1 1/2 tsp of cocoa powder
1 tsp of olive oil
1 tsp of baking powder
3/4 cup of demerara sugar
1 tbsp each of walnuts, almonds, pecans. crushed
1 tbsp choco chips
1 tsp of vanilla essence
1 tsp of mixed seeds, I used pumpkin seeds, flax seeds and watermelon seeds
Pinch of salt
Sift all the flours with baking powder, cocoa powder and salt. Add the oats to this. Keep aside.
In a large mixing bowl, melt the butter and stir in the olive oil through this. Add the vanilla essence and stir it in. Then add the sugar and cream it together. Now add the flour mixture to this and mix well. You will get a thick dough, if you find it’s dry then add some milk to adjust the consistency.
Finally, add the nuts, seeds and choco chips and fold those in. The dough needs to be thick but malleable.
Pre-heat the oven and line a baking tray with parchment paper. Drop spoonfuls of the batter on to this. Bake for 10-12 mins until you see the edges turning a darker shade of brown. Remove from the tray and allow them to cool down. Store in an airtight container.
*You can use any combination of flours for this. What I’ve used yields a dense cookie. Using refined flours will give you a lighter option
*Make sure the butter you use is at room temperature. This ensures the cookie has a lovely crunch through it
*You can always add your own flavours. I’ve used vanilla here as it goes with anything. I’m sure cinnamon or nutmeg will be great options too